celiac


I LOVE being snowed in, here in our woods.  But today it doesn’t have quite the enjoyment as usual, because I had to tell 80 people that we would have to cancel their Jane-Austen-type ball.  Hopefully we can reschedule.

Meanwhile, I’ve decided that one of the great joys of being gluten-free is my rediscovery of meringue cookies.  They are so easy to make, are low in calories, and are so very very good to eat.

My good friend gave me her mother-in-law’s recipe, who had the recipe from her mother.  Lori gave me permission to share it (I added some further explanation here and there):

GO-TO-BED MERINGUE COOKIES
from Irma Evans

2 egg whites
2/3 C. sugar
1/2 tsp. vanilla
1 C. nuts, optional

1. Preheat oven to 350.

2. On medium, beat egg whites well till foamy with uniform small bubbles. Add sugar, 1 teaspoon at a time.  On high, beat till glossy with stiff peaks.

3. Fold in vanilla and nuts.

4. Drop by tsp. on oiled pans.

5. Turn off oven.

6. Place cookies in oven and leave at least 3 hours or overnight. Do not open oven door during the 3 hours or the cookies will be undercooked.

I went on a binge yesterday to find out all the various extras one can add to them (although we admit we love them just the way they are), and the possibilities thrill the soul!  Next week I’m going to make several kinds to take to a potluck dinner.

ADDITIONS

1 C. chocolate chips, mini or regular-fantastic!
toffee bits
crushed peppermint
almond flavoring: ½ tsp.
lemon flavoring: ½ tsp.
maple flavored extract:½ tsp.
crushed candy
peppermint flavoring–real peppermint oil can make it fall, but you might be able to do it, ½ tsp. folding in at the end
sprinkle crushed peppermint candies on top
sprinkle with colored sugar on top
a packet of flavored jello (3 ½ T.?)
lemon zest
finely chopped almonds or pecans or walnuts, cashews–1 C.
salted peanuts
food coloring
color them green and can top it with one chocolate chip
Melt three 1 oz. squares of semisweet chocolate with 1 T. shortening and dip each cookie in it halfway
2 T. cocoa powder
2 tsp. instant coffee granules
¾ tsp. cardamom
1/4 C. candied fruit
Put a chocolate kiss inside–press in and cover it up

Last night I made almond.

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GLUTTONED, NOT GLUTENED

I made a glutton out of myself yesterday at a celiac conference (for those who cannot eat gluten –wheat, barley, rye, or oats).  A group of Pittsburgh doctors who specialize in gastroenterology hosted some lectures and then we visited 22 gluten-free vendors who behaved like barkers at a circus:  “COME!  EAT, EAT!  TAKE MORE!  TRY THEM ALL!”

It was exceedingly fun.  I came home with tons of goodies, including some bagels that are “to die for.”

Heard while I was eating a brownie:  “This is like trick-or-treating for celiacs!”

Heard while eating a doughnut:  “I can’t believe I’m walking around drinking gluten-free beer!”